Brooklyn Brew Shop - Citrus Gose

[dipdop]

So, I have made several of the brooklyn brew shop's 1 gallon recipes from kits so I bought the book. I have been very happy with all of their recipes that I have tried until today.

I had made a few of the five gallon recipes when I first tried a Gose which I really liked. So I tried making the Citrus Gose recipe in their Spring chapter thinking that it sounded really good.

Now I went ahead and followed the instructions to a T, including putting 1 cup of sea salt into a 5 gallon batch. It sounded like a lot but what do I know, I'm not making up recipes here.

So I just racked to secondary and it is undrinkably salty!

Now I'm looking around for other Gose recipes and I'm finding suggestions like 21 Grams, 1.1oz, 1.5 oz max.

1 Cup of sea salt weighs over nine ounces!

So the question is this, has anyone made a Gose this salty? Has anyone tried this recipe or know where they might be coming from? I'm wondering if it's a typo.

In the meantime I'm afraid I'm going to have to pour the beer out. It came out very cloudy so I put some gelatin in it, I'm keeping my fingers crossed that it will make some of the salt settle out of solution (I don't know enough about gelatin and salt to say whether or not this is even possible)..

 

[MalFet]

Hmm...I don't know the first thing about their recipe, nor gose salting for that matter. I'm just posting to say that gelatin won't pull salt out of solution. Good luck! Let us know how it turns out. That does indeed sound like a lot of salt.

 

[blizzard]

That does sound like a lot. Oldsock did a recipe, which I didn't try, but he does has tasting notes and is now a brewery consultant... looks like he used about 1/2 an ounce.

http://www.themadfermentationist.com/2010/10/sour-leipziger-gose-recipe.html

Also, I can't think of a way to pull salt out. I'm with Malfet... gelatin won't do it. Sorry bud, I think this is a dumper.

 

[dipdop]

Well thanks for your feedback, I'll have to see what happens after a few weeks in the secondary and be planning on another batch soon. Think I'm going to go with something a little more middle of the road next.

 

[danalion]

I wish I had read your post sooner. I just made the Brooklyn Brew Shop Citrus Gose and it is way too salty. I emailed BBS and they said it is a matter of taste. This was a pretty expensive fail as I made 5 gallons. I am now skeptical of any of their recipes.

 

[jgress]

Yeah, it's way, way saltier than any Gose on the market, even the ones where they warn you about the salt. I really have no idea where they're coming from recommending 3 whole tablespoons of salt for one gallon, or a cup for five. I've made it twice, and the second time tried to up the sourness to balance the salt, but everyone who's tried it agrees it is undrinkable.

However, I think this really is the exception; all their other recipes have been successes. And as long as you know the recipe is too salty as is, I think you can drastically reduce the salt content and probably come out with a great beer. If I make it again I'll just add one tablespoon, which itself is very salty compared to lots of Gose recipes but will probably be drinkable at least.

 

[beergolf]

My last Gose had .75 oz salt and it was borderline too salty. A cup would be wayyyyyy to salty.

 

[thomasjr16]

Could you brew a second batch, skip the salt and then blend the two to mellow things out a bit?

 

[jgress]

My last Gose had .75 oz salt and it was borderline too salty. A cup would be wayyyyyy to salty.

Bear in mind the BBS recipe requires coarse sea salt. If you're using fine table salt then that's something else, at least if you're using volume measurements like a cup. If you're weighing it out by the ounce then it doesn't matter.

 

[dipdop]

Yeah, I used coarse sea salt. We ended up making about 100 beer dough pizzas with it, deglazed a lot of pans, added to various soups and dips. It wasn't a disaster. I'll probably try it again one day with something like 10% of the salt.